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Salmonellosis Fact Sheet
What is Salmonellosis?
Foodborne illness can be caused when contaminated water or food is eaten. Salmonellosis is an infection
from bacteria called Salmonella. There are many different strains (serotypes) of Salmonella bacteria. Salmonella live in the stool of people and animals, including livestock, poultry and other birds and some pets.
What are the symptoms of salmonellosis infection?
Most individuals infected with Salmonella develop nausea, vomiting, diarrhea, fever, headache, and
stomach cramps 6 to 72 hours after exposure. The illness usually lasts 4 to 7 days. While most persons
recover without treatment, some people get severe dehydration and electrolyte imbalance that may require
hospitalization. Salmonella can spread to other organs and cause very serious illness. Young children, the
elderly, and people with weak immune systems are at especially high risk for the illness to progress to a
more severe illness.
How is salmonellosis spread?
Contaminated food:
Most types of Salmonella are spread when people eat foods contaminated with stool from infected animals
or humans. This can include food contaminated by the hands of an infected food handler who does not
properly wash his or her hands after using the restroom.
Many kinds of food can become contaminated with Salmonella including:
• r aw poultry and unpasteurized eggs,
• r aw meats,
• p roduce exposed to untreated or sewage-contaminated water, such as tomatoes, peppers and
cantaloupes,
• unpasteurized milk or dairy products, and
• d ry foods, like spices and raw tree nuts.
Cross contamination:
S almonella can be spread from a contaminated food or surface to other foods or objects in the environment.
An example of cross contamination is preparing raw chicken on a cutting board and then using the same
cutting board to prepare lettuce without adequately cleaning and sanitizing between uses. Food can also be
cross contaminated if it is not stored properly. For example, improperly stored raw chicken can touch or drip
onto ready-to-eat foods.
Pets:
Salmonella may also be spread if people do not wash their hands after contact with pets or pet stool, and
before handling or eating food. Baby chicks, ducklings, and most reptiles, such as turtles, frogs, lizards, and
snakes, are frequently infected with Salmonella.
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Salmonellosis Fact Sheet
Why is salmonellosis important for child nutrition professionals?
People working with food who are sick with Salmonella can easily make others ill. A sick child nutrition
employee can contaminate the food he or she is handling. Those eating the contaminated food may become
ill. Following the key food safety practices below can prevent an outbreak of salmonellosis. If any of
these practices are neglected, contaminated food may be served and many people may become very ill. It is
important to always follow standard procedures for purchasing, storing, preparing, cooking, and serving food.
How can salmonellosis be prevented?
We can prevent this illness by following these guidelines:
•W
ash your hands thoroughly after using the restroom or changing diapers, before preparing or eating food,
and between handling different food items.
•W
ash your hands after contact with animals or their environments (at farms, petting zoos, fairs, even
your own yard).
•A
void bare hand contact with ready-to-eat and ready-to-serve foods.
• Report symptoms of diarrhea and vomiting, diagnosis of salmonellosis to your manager and/or director.
Do not work when you have these symptoms.
•W
ash, rinse, and sanitize all food contact surfaces, using potable (clean) water, before use and between
uses.
•W
ash raw fruits and vegetables under clean, running water.
•E
nsure all foods are purchased from a safe supplier. Purchase only pasteurized dairy products.
• Store foods properly keeping raw meat and poultry separated from ready-to-eat foods. Always store raw
meat and poultry in the bottom shelf.
•K
eep raw meat and poultry separate from food that will not be cooked to the same temperature, and
ready-to-eat foods.
•C
ook poultry, meat, and eggs thoroughly, and use a thermometer to test for proper temperature.
This fact sheet is part of a series of six fact sheets on foodborne illness control and prevention.
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Salmonellosis Fact Sheet
References:
Centers for Disease Control and Prevention, National Center for Emerging and Zoonotic Infectious Diseases, and Division of
Foodborne, Waterborne, and Environmental Diseases. (2016). Salmonella. Retrieved from
http://www.cdc.gov/salmonella/
Centers for Disease Control and Prevention and National Center for Emerging and Zoonotic Infectious Diseases. (2011). Salmonella is a sneaky germ: Seven tips for safer eating. Retrieved from
http://www.cdc.gov/Features/VitalSigns/FoodSafety/
Food and Drug Administration. (2012). Bad bug book (second edition). Retrieved from
http://www.fda.gov/Food/FoodborneIllnessContaminants/CausesOfIllnessBadBugBook/
Foodsafety.gov. Salmonella. Retrieved from
http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/salmonella/index.html
U.S. Department of Health and Human Services Public Health Services, Food and Drug Administration. (2013). FDA food
code. Retrieved from
http://www.fda.gov/food/guidanceregulation/retailfoodprotection/foodcode/ucm374275.htm
This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through an agreement with the Institute of Child Nutrition at The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the U.S.
Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. government.
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In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.
To file a complaint of discrimination, write USDA, Director, Office of Civil Rights; Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer.
© 2017, Institute of Child Nutrition, The University of Mississippi, School of Applied Sciences
Except as provided below, you may freely use the text and information contained in this document for non-profit or educational use with no cost to the participant for the training providing the following credit is included. These materials may not be incorporated into other websites or textbooks and may not
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Suggested Reference Citation: Institute of Child Nutrition. (2017). Salmonellosis fact sheet. University, MS: Author.
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